Recipe - Orange Upside-Down Cheesecake

1 Env. Unflavored Gelatin
One fourth cup Sugar
1 Env. Unflavored Gelatin
24 ounce Cream Cheese, Softened
2 teaspoon Grated Orange Peel
1 cup Vanilla wafer crumbs
3 tablespoon Margarine, Melted
1 One half cup Unsweetened Orange Juice
2 cup Orange Section
One half cup Unsweetened Orange Juice
1 cup Sugar
1 cup Whipping Cream, Whipped
One half teaspoon Cinnamon

Soften Gelatin in juice. Add sugar; stir over low heat until dissolved.
Chill until slightly thickened, but not set. Arrange orange sections on
bottom of 9inch springform pan. Pour gelatin mixture over oranges; chill
until thickened again but not set.

Soften gelatin in juice; stirr over low heat until dissolved. Combine
cream cheese, sugar and peel, mixing at medium speed on electric mixer
until well blended. Gradually add gelatin mixture, mixing until well
blended. Chill until slightly thickened; fold in whipped cream. Pour over
oranges, chill.

Combine crumbs, cinnamon and margarine; gently press onto top of cake.
Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of
pan.

VARIATION:

Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs
for vanilla wafer crumbs.

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip